Heat the oil in a wok or heavy-based pan. Add the onion and curry paste to the wok and cook for 1
minute, stirring constantly. Add the coconut milk and water to the wok and bring to
the boil. Add the chicken pieces, beans and lime leaves to the
wok, stirring to combine. Reduce the heat and simmer for 15 to 20
minutes or until the chicken is tender. Add the fish sauce, lime juice, lime rind and sugar to
the wok, stir to combine. Sprinkle with fresh coriander leaves just before
serving. Serve with steamed rich.

Note: Chicken thigh fillets are sweet in flavor and have a
good texture for curries, but you can also use breast fillets if you
prefer. Do not overcook fillets or they will become tough.